Updating the methodology of creating wine drinks using raw materials that have lost organoleptic properties

The paper considers the production of wine drinks using raw materials that have lost their organoleptic properties. The production methodology is updated, and a number of physical and chemical properties are studied. The amount of sugar in the raw materials used is studied. The refraction and optical density of sugar solutions are analyzed using a photocolorimetric method. The results obtained in the paper can be used in the production of wine drinks.

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